Every week we get a fresh farm-to-table delivery from a farm co-op/community supported agriculture group in our area. It’s sooooo good.
The most recent delivery had Roma tomatoes, red onions, jalapeno peppers, and fresh cilantro — pretty much the only stuff you need for pico de gallo. So I made a batch the same night the delivery came in and it’s delicious! (We’re still eating it.)
Last night was burger night and I thought it would be interesting to try putting pico de gallo on a burger. Why not? Tomatoes, onions, and jalapenos are some of my favorite burger toppings, so I thought it was worth trying.
After doing some online research, I settled on this simple combination:
- Avocado
- Thin layer of mayo
- Monterey Jack cheese
- Huge scoop of pico de gallo
The first two ingredients went under the burger; the second two on top. And that was it. No BBQ sauce. No ketchup. Nothing else. This is what it looked like.
IT. WAS. SO. FREAKING. GOOD.
Seriously, I thought I’d like it … but I LOVED it. This burger was 10x better than I ever expected it to be.
And what’s cool is that it can be customized. Want more heat? Add some fresh or grilled jalapenos on top. And maybe add some chipotle/spicy aioli. I also wonder what it would taste like with some bacon underneath. So many ways to make it.
It’ll definitely go on the menu at the burger joint.
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